Yields 20 servings
Ingredients:
--------------
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 cup unpopped popcorn
- 1/2 cup finely grated Parmesan
- 1/2 teaspoon cayenne pepper
- Salt
Directions:
-------------
- In a small saucepan over medium heat, melt butter. Add garlic and cook 1 minute, stirring, then remove saucepan from heat and set aside to cool slightly.
- Warm vegetable oil in a large, deep pot with a tight-fitting lid over high heat. When oil is hot, add unpopped popcorn, cover pot, and cook 1 minute. Vigorously slide pot back and forth over burner until popcorn begins to pop. Continue cooking and shaking pot until popping subsides, about 5 minutes. Remove pot from heat and transfer popcorn to large serving bowl.
- Pour butter-garlic mixture over popcorn, sprinkle with Parmesan and cayenne and toss to coat. Season with salt and serve.
Calories: 73
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Yield: 6 servings (serving size: 1/4 cup)
Ingredients:
--------------
- 1 cup chopped fresh pineapple
- 1/2 cup chopped peeled kiwifruit
- 2 tablespoons finely chopped jalapeño pepper
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon seasoned rice vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon grated lime rind
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cardamom
- Dash of salt
Directions:
-------------
Combine all ingredients, tossing gently. Let stand 1 hour.
Calories: 28
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Yields 6 servings
Ingredients:
--------------
- 1 1/2 cups cantaloupe chunks
- 1 tablespoon orange juice
- 1 1/2 cups honeydew chunks
- 1 tablespoon thawed limeade concentrate
- 2 mint leaves
Directions:
-------------
Puree 1 1/2 cups cantaloupe chunks and 1 tablespoon orange juice in a blender. Divide the mixture between pop molds or 3-ounce paper cups. Freeze until the top becomes firm, 30 minutes. Rinse the blender, then puree 1 1/2 cups honeydew chunks, 1 tablespoon thawed limeade concentrate, and 2 mint leaves. Remove the molds from freezer and top with the honeydew mixture. Cover and freeze.
Calories: 36
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Yield: 12 servings (serving size: 2/3 cup salad and about 1 teaspoon cheese)
Ingredients:
--------------
- 2 Bosc pears, cored and thinly sliced
- 1 (6-ounce) package fresh baby spinach
- 3 tablespoons water
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 5 teaspoons extravirgin olive oil
- 1 1/2 teaspoons stone-ground mustard
- 3/4 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese
Directions:
-------------
- Combine pear slices and spinach in a large bowl. Combine water and the next 6 ingredients (through pepper), stirring with a whisk. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.
Calories: 52
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Yield: 8 servings (serving size: 2 skewers)
Ingredients:
--------------
- 16 (1-inch) cubes cantaloupe
- 16 (1-inch) cubes honeydew melon
- 16 (1/4-ounce) very thin slices prosciutto, cut in half lengthwise
- 1 tablespoon fresh lime juice
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon crushed red pepper
- 2 tablespoons thinly sliced fresh mint
Directions:
-------------
- 1. Wrap each cantaloupe cube and each honeydew cube with 1/2 prosciutto slice. Thread 1 wrapped cantaloupe cube and 1 wrapped honeydew cube onto each of 16 (4-inch) skewers. Arrange skewers on a serving platter.
- 2. Combine juice, oil, and pepper, stirring with a whisk; drizzle evenly over skewers. Sprinkle evenly with mint.
Calories: 61
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Yield: 6 servings (serving size: 1/3 cup)
Ingredients:
--------------
- 1 pound extrafirm reduced-fat water-packed tofu, drained and cut into 1/2-inch cubes
- 1 1/2 teaspoons vegetable oil
- 1 teaspoon dark sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
Directions:
-------------
- Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally.
- Heat oils in a large nonstick skillet over medium-high heat. Add tofu; sauté 7 minutes or until browned. Place in a bowl. Drizzle with soy sauce and vinegar; toss gently to coat. Cover and chill at least 1 hour, stirring occasionally.
Calories: 51
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- Yield: Makes 10 popsicles
Ingredients:
--------------
- 2/3 cup sugar (see Notes)
- 1 cup blueberries
- 1 cup strawberries, hulled and sliced
- 1 cup raspberries
- 1/4 cup fresh lemon juice
Directions:
-------------
- 1. Put sugar and 1/3 cup water in a small saucepan and bring to boil over high heat, stirring until sugar is dissolved. Set aside.
- 2. Combine blueberries, strawberries, raspberries, and lemon juice in a blender and purée until smooth, about 30 seconds. Add 1/3 cup simple syrup and blend just until combined. (Save remaining syrup for another use, such as sweetening iced tea.)
- 3. Transfer purée to popsicle molds (see Notes) and freeze 4 hours. Insert popsicle sticks and freeze an additional 4 to 6 hours, or until frozen solid.
- Note: Nutritional analysis is per popsicle.
Notes
Notes: Simple syrup (sugar water) makes the popsicles less icy and more velvety than sugar alone. (If you don't have time to make the syrup, just add 1/3 cup undissolved sugar to the purée in step 2.) You will need 10 (4-oz.) popsicle molds and 10 popsicle sticks for this recipe.
Calories: 44
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Yield: Makes 6 cups (serving size: 1/3 cup)
Ingredients:
--------------
- 7 to 8 oz.* (1 small bunch) Lacinato kale (often sold as "dinosaur kale" or "Tuscan kale")
- 1 1/2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds
Directions:
-------------
- 1. Preheat oven to 300°. Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from ribs; discard ribs. Tear leaves into 4-in. pieces. Pour oil and soy sauce into a large bowl, add kale, and toss to coat evenly.
- 2. Arrange leaves in a single layer on 2 rimmed baking sheets. Bake, switching pan positions after 13 minutes. Sprinkle with sesame seeds and bake until leaves are crisp but not browned, 5 to 7 minutes more.
- *You can use larger bunches, but you'll need more oil and seasonings and maybe a third pan.
Notes
Make ahead: Up to 1 week, stored airtight.
Calories: 18
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Yield: 100 1 1/4-inch (serving size: 5 crackers
Ingredients:
--------------
- 1 1/2 cups whole-wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded extra-sharp Cheddar
- Pinch of cayenne pepper
- 6 tablespoons unsalted butter, cold, cut into small pieces
- 1 large egg yolk
Directions:
-------------
Prep Time:
Bake: 12 Minutes
Chill: 30 Minutes
Total: 1 Hour, 2 Minutes
- 1. In a food processor, pulse both flours, baking powder, salt, cheese and cayenne until mixed. Add butter; pulse until crumbly and mixture resembles texture of small peas, about 10 seconds. Beat yolk with 1/4 cup cold water; add to processor. Pulse several times until dough starts to come together, about 20 seconds. Dough should not be sticky, but should just hold together. Pulse in a few drops of cold water, if needed. Transfer to a lightly floured work surface; gather into a ball. Divide dough in half, flatten each into a 4-by-5-inch rectangle and wrap in plastic. Chill for at least 30 minutes and up to 2 hours. Remove 1 piece of dough from refrigerator. Let soften slightly before rolling.
- 2. Preheat oven to 400°F. Lightly flour a sheet of parchment. Working with 1 piece at a time, roll dough on parchment into a 1/8-inch-thick sheet, about 8 by 12 inches. Gently slide parchment onto a baking sheet. Using a pastry wheel or sharp knife, cut dough into 1 1/4-inch squares, trimming and discarding uneven edges, if desired. Prick each square with a fork. Bake until crackers are lightly browned around edges and dried out in center, about 12 minutes. With a small, sharp knife, recut any crackers that have baked together. Let cool on baking sheet on a wire rack, then carefully pull apart any squares that are stuck together. Repeat with remaining dough. Store in an airtight container.
Calories: 98
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- Yield: 20 pretzels (serving size: 2 pretzels)
Ingredients:
--------------
- 1 package (2 1/4 tsp.) active dry yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 1/2 cups whole-wheat flour
- 3/4 cup all-purpose flour
- 1/4 cup baking soda
- 1/4 cup coarse salt
Directions:
-------------
Cook Time:
Prep Time:
Stand: 1 Hour
Total: 1 Hour, 30 Minutes
- 1. Stir 1 cup warm water (105°F to 110°F), yeast, sugar and salt in an electric mixer fitted with a dough hook. Set aside until yeast has dissolved and mixture bubbles, about 5 minutes. Stir in both flours, set mixer speed to medium and knead with dough hook until dough is smooth and elastic, about 10 minutes. (Or, mix with a wooden spoon and knead by hand.) Transfer dough to an oiled bowl, cover with a clean kitchen towel and set aside in a warm, draft-free spot until doubled in size, about 1 hour.
- 2. Preheat oven to 425°F. Oil 2 large baking sheets. Stir baking soda and 2 cups warm water in a bowl until dissolved.
- 3. Turn dough out onto a floured work surface; cut into 20 equal-size balls. Working with 1 at a time, roll and stretch each ball to form thin, 12- to 15-inch-long ropes. Twist each into a pretzel shape.
- 4. Use a slotted spoon to dip each pretzel into baking soda solution; place on a baking sheet. Reshape as needed. Sprinkle with coarse salt. Bake until browned, about 10 minutes. Remove sheets to a wire rack to cool for 10 minutes; transfer pretzels to rack to cool further.
Calories: 99
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Yield: Serves 10 (serving size: 1 cup)
Ingredients:
--------------
- 10 cups popcorn (popped without salt or fat)
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons butter, melted
- Cooking spray
Directions:
-------------
Hands On: 2 Minutes
Total: 4 Minutes
- 1. Place popcorn in a large bowl. Combine brown sugar, cinnamon, and salt in a small bowl.
- 2. Drizzle popcorn with butter; toss to coat. Coat popcorn generously with cooking spray. Sprinkle with sugar mixture; toss well.
- Kids Can Help: While the popcorn pops, kids can measure the cinnamon-sugar mixture and then toss it with the popcorn and butter.
Calories: 65
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Yield: Makes about 3 cups pimiento cheese (serving size: 4-inch piece of celery with 1 tablespoon pimiento cheese)
Ingredients:
--------------
- 1 1/4 cups light mayonnaise
- 1 (4-ounce) jar diced pimiento, drained
- 1 teaspoon Worcestershire sauce
- 1 teaspoon finely grated onion
- 1/4 teaspoon ground red pepper
- 2 (8-ounce) blocks 2% reduced-fat sharp Cheddar cheese, finely shredded
- 6 celery ribs, cut into 4-inch pieces
- Garnish: paprika
Directions:
-------------
Prep Time:
- Stir together light mayonnaise and next 4 ingredients in a medium bowl. Stir in cheese.
- Spread 1 tablespoon cheese mixture into each celery rib. Garnish, if desired.
- Note: Store remaining pimiento cheese mixture in an airtight container in refrigerator up to 1 week.
Notes
Don't be tempted to use preshredded cheese. It takes a few more minutes to shred your own, but you'll be much more pleased with the creamy texture.
Calories: 54
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- Yield: Makes 36
Ingredients:
--------------
- 1 1/2 cups flour
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon finely shredded orange zest
- 1/4 teaspoon salt
- 3/4 cup cold butter, cubed
- 2/3 cup dried blueberries
Directions:
-------------
Total: 30 Minutes
- 1. Preheat oven to 350°. In a food processor, pulse together flour, sugar, cornstarch, orange zest, and salt. Add butter, then pulse until fine and crumbly. Remove bowl from food processor and stir in dried blueberries.
- 2. Measure 2 tbsp. mixture into each of 36 mini muffin cups*, pressing down firmly.
- 3. Bake until golden brown, about 15 minutes. Let cool at least a few minutes before serving.
- *If you don't have mini muffin pans, press 1/4 cup mixture into each of 18 regular muffin cups and bake about 20 minutes.
- Note: Nutritional analysis is per shortbread.
Calories: 82
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Yield: Makes 6 servings
Ingredients:
--------------
- 1 can (15 oz.) chickpeas
- Vegetable oil for frying
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon chipotle chile powder
- 1/4 teaspoon ground coriander
- 1/8 teaspoon cayenne
Directions:
-------------
- 1. Drain and rinse chickpeas. Spread in a single layer on a clean kitchen towel or paper towels and pat dry.
- 2. In a large pot over medium-high heat, bring 2 in. oil to between 350° and 375° (use a candy thermometer to test the temperature, or simply drop a chickpea in: When it sizzles, the oil is ready).
- 3. Meanwhile, in a medium bowl, combine salt, pepper, chipotle powder, coriander, and cayenne. Set aside.
- 4. With a large spoon or strainer, lower chickpeas into oil. They will bubble vigorously, so be careful (wearing long sleeves will help protect your arms from spatters). Cook until bubbling calms down and chickpeas are hot and crispy (test one for doneness), about 3 minutes. With a slotted spoon or strainer, transfer chickpeas to several layers of paper towels and drain 1 minute.
- 5. Toss chickpeas with spice mixture. Serve immediately.
- Note: Nutritional analysis is per serving.
Calories: 88
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Yield: Makes 6 servings (serving size: about 4 cups)
Ingredients:
--------------
- 2 yellow squash
- 2 zucchini
- 4 cups cold water
- 1/4 teaspoon salt
Directions:
-------------
- Cut yellow squash and zucchini into 1/4-inch-thick rounds. Combine squash, zucchini, cold water, and salt in a large bowl. Cover and chill 30 minutes; drain and pat dry with paper towels. Serve with your favorite dip as an alternative to potato chips.
Calories: 21
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Yield: Serves 4 (serving size: 1 cup)
Ingredients:
--------------
- 10 1/2 ounces trimmed curly kale, torn into 2-inch pieces (about 14 cups)
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
Directions:
-------------
Hands On: 8 Minutes
Total: 23 Minutes
- 1. Preheat oven to 350°.
- 2. Rinse kale; drain well, and pat dry with paper towels. Place in a large bowl. Drizzle with olive oil, and sprinkle with salt. Toss well. Place kale in a single layer on 3 (16 x 13inch) baking sheets.
- 3. Bake at 350° for 15 minutes. (Watch closely to prevent leaves from burning.) Cool completely. Store in an airtight container.
- Kids Can Help: Once you've rinsed the kale, kids can help dry it and then drizzle with olive oil and toss to coat.
Calories:67
No comments:
Post a Comment